Julie Montagu's new cookbook, Superfoods, demonstrates how easy it is to incorporate healthy and wholesome ingredients in to soups, salads and juices. This courgetti is a lighter take on spaghetti that will leave you feeling virtuous, yet satisfied.

COURGETTI SPAGHETTI WITH A SUNDRIED TOMATO, BASIL AND AVOCADO SAUCE

Having a raw meal once a day is a fantastic way to give your body a rest and allow it to simply absorb all of the goodness from the ingredients. When we cook food, we lose quite a lot of the nutrients that we want to be consuming. This dish is a brilliant entry into raw food! First and foremost, if you don’t have a spiraliser, don’t worry! You can easily use a mandolin or julienne slicer instead.

INGREDIENTSServes 2–3

1 red pepper, deseeded and sliced

3 ½ tablespoons apple cider vinegar

3½ tablespoons tamari

2 large courgettes

For the sun-dried tomato, basil and avocado sauce

100g sun-dried tomatoes, soaked

½ avocado, peeled, pitted and chopped

60g pine nuts

5 fresh basil leaves

1 garlic clove

2 tablespoons olive oil

Grated zest and juice of 1 lemon

Sea salt and freshly ground black pepper

METHOD

Put the sliced red peppers in a bowl and add the tamari and apple cider vinegar. Cover and set aside to marinate.Grab your spiraliser, mandolin or julienne slicer and get to work on the courgettes. Your aim is to create spaghetti- or tagliatelle-like strips. Put your strips into a bowl ready for the sauce.Put all the sauce ingredients in a food processor and whizz away. You will get a paste-like sauce, but if it’s too thick for you, simply add a bit of water to thin it out.Pour the sauce over the courgetti, mix well, top with the marinated peppers and serve.